Classic brioche gets a little something extra with the addition of a layer of crunchy, sweet pearl sugar.
- Yield:makes 24 buns
- Active time: 45 minutes
- Total time:4 1/2 hours plus overnight chilling
- 3 teaspoons active dry yeast
- 1/4 cup warm milk (105°F to 115°F)
- 5 cups (20 ounces) all purpose flour
- 1/4 cup water
- 8 eggs
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 pound (4 sticks) unsalted butter, at room temperature, cut into 1/2 inch pieces
- For Topping
- 1 egg beaten with 1 teaspoon water
- 1/2 cup pearl sugar
Place yeast and warm milk the bowl of a stand mixer fitted with a dough hook attachment and stir to dissolve yeast. Add water, flour, eggs, sugar, and salt to the bowl and mix until combined. Add butter piece by piece, letting each addition absorb into the dough before adding the next. Continue to knead the dough on medium speed until it's smooth and shiny, about 10 minutes. Cover dough with a kitchen towel and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and form into a ball. Cover dough with plastic wrap and put in the refrigerator overnight.
Lightly grease 2 baking sheets. Take dough out of the fridge and divide into 24 pieces. Shape each piece into a ball space evenly on prepared baking sheets. Cover buns with a kitchen towel and let rise until doubled in volume, about 2 hours.
Adjust two oven racks to upper and lower middle positions and preheat oven to 375°F. Brush top of each bun with egg wash, then sprinkle surface with pearl sugar. Bake until golden, about 45 minutes, rotating front to back and top to bottom half way through baking. Let buns cool completely before serving.